Have If you like to cook and you love jerky, then you've got every reason to wish to learn how to make beef jerky! There is not any reason why you need to invest all your money at the store on different types of jerky when you're able to make your own in your home!
Is that you can produce your jerky flavor exactly how you want it to taste. It also makes great presents.

Here Are a Few Tips on How Best to make beef jerky:

· Make sure that the meat is exactly the exact same depth throughout. In case you've got a mechanical slicer, utilize it. If you are like the most people, though, you do not. In cases like this, purchase your meat from a fantastic butcher and have their slit it for you! Obviously, if making beef jerky is something that you really get into, you may want to think about purchasing a mechanical slicer sometime in the future.

· If You're slicing at home, place The top around in the freezer about one hour prior to cutting. This is to create the slicing easier.

· When trimming, cut across the grain -- Some say that going against the grain will give you jerky that is a lot easier to chew once dried. Obviously, you can also try slicing together with the grain.

· The standard thickness for your meat is a quarter of a inch thick.

· Yes, you can add Worcestershire sauce or soy sauce to your beef jerky for flavor, but why add more moisture once the stage the practice of earning jerky involves removing all the moisture? Nonethless, a bit of Worcestershire sauce provides an excellent taste.

· Instead, use a rub. There are many great recipes online and in cookbooks, but you may also make your own!

· Start out by maintaining your seasoning simple. Use salt, fresh ground pepper, garlic powder, and maybe some red pepper. If you do not have a smokehouse and plan on using your oven to cook your own beef jerky, think about adding a dry smoke taste seasoning, also.

· When first learning The way to make beef jerky, and even when you have become a pro, it is a good idea to use some sodium nitrite, too. This is something you will use very sparingly, about one oz. Per 25 lbs of meat. The main reason you want to use sodium nitrite is for food security.

· After you put in your own seasonings, refrigerate your meat to get about 15 to 20 hours.

· If you are just barely learning how to make beef jerky, you probably do not have a smokehouse to smoke the jerky in. Thus, to cook the jerky, you may use your oven.

· You can tell if your jerky when it cracks, but doesn't break, when flexed.